Entree: Eswatini – Southern Culinary Region – Bobotie (A baked spiced minced meat casserole topped with an egg-and-milk custard, often served with fruit chutney)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 2 slices white bread, crusts removed and torn
- 1/2 cup (120 ml) milk, plus 3/4 cup (180 ml) milk for custard
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) mild curry powder
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1/3 cup (55 g) golden raisins
- 2 tbsp (30 g) apricot jam or fruit chutney
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar (optional)
- 2 large eggs (for custard)
- 2 bay leaves
- 2 tbsp (30 g) chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Place the torn bread in a bowl and pour 1/2 cup (120 ml) milk over it; let soak until softened, 5 minutes, then mash into a paste.
2. In a skillet over medium heat, warm the vegetable oil and sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute.
3. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in the curry powder, turmeric, ground coriander, salt, and pepper; cook 1–2 minutes to bloom the spices. Add the soaked bread paste, raisins, apricot jam or chutney, lemon juice, Worcestershire sauce, and brown sugar if using. Simmer 3–4 minutes to meld flavors. Remove from heat and stir in chopped parsley if using.
5. Transfer the meat mixture to a greased 9x9-inch (23x23 cm) baking dish and smooth the top.
6. Whisk together the remaining 3/4 cup (180 ml) milk and 2 eggs until combined. Pour the egg-milk mixture gently over the meat mixture. Place 2 bay leaves on top.
7. Bake in the preheated oven until the custard is set and lightly golden, about 30–35 minutes. If the top browns too quickly, cover loosely with foil.
8. Remove from oven, discard bay leaves, let rest 5 minutes, then serve warm. Traditional accompaniments include yellow rice and chutney.